Complete guide to making jelly

Jelly is a delicious snack. The main ingredients for making jelly are jelly grass, rice and peas. It is made of soy sauce, vinegar, chili oil and other ingredients. Jelly tastes refreshing and refreshing. It is a good choice to have some jelly in summer. The method of making jelly is very particular, mainly in the choice of ingredients. What are the methods of making jelly? Let’s take a look at it next.

1. Zunyi Pea Jelly

The preparation of pea jelly is very special and the way of eating it is also unique. The production of pea jelly is complicated, with many steps, a long time and very sophisticated techniques. Its raw material is peas, the amount depends on the needs. The production process is to first wash the prepared peas with clean water to remove impurities, mud, and dregs, and then soak them in warm water for 24 hours. In winter, the soaking time can be extended by three or four hours, and in hot weather, it can be shortened by four or five hours. In hot weather, the beans will become sour if soaked for a long time, and the pea jelly made in this way will taste bad. After the peas are soaked and swollen, they can be ground into soy milk using a stone mill, or a blender can be used instead. After the ground soy milk is filtered, it can be put into a large bowl or other clean container. In order to prevent unsanitary things from falling into the milk, it needs to be covered with a lid.

Generally, after about 10 hours, if the temperature is maintained at 18°C, the pea jelly will settle on its own, so that the soy milk in the basin or container will form a structure of white powder at the bottom, yellow powder in the middle, and clear water at the top. In winter, the sedimentation time of bean powder can be longer, so keep an eye on it at all times. When it settles, you can take out the white powder for later use. In summer, you should be more careful not to let the soy milk settle for too long, otherwise the white powder at the bottom will bubble up. If you can't extract the white powder from the pea jelly, you can't make it. Therefore, it is very important to master the sedimentation time and temperature of pea powder. The precipitated pea powder has clear layers. To make pea jelly, you must first skim off the layer of clear water on the surface, use a clean container to skim out the "yellow powder" in the middle layer, and finally take out the "white powder" for making jelly directly.

When stirring the jelly, first boil a corresponding proportion of water in a pot, then slowly inject the "white powder slurry" taken out from the hydrogen into the boiling water. At the same time, stir the pot with pre-prepared bamboo or wood chips about 80 cm wide and long. Do not use a metal spatula to stir the jelly. Using a metal spatula will easily cause the rice crust to be flipped over and mixed into the jelly, affecting the taste of the pea jelly. When stirring the pea jelly, you must move quickly and evenly. You must not let the pea flour form lumps in the pot, otherwise it will affect the quality of the pea jelly. After stirring the pea jelly evenly, you also need to see if it can be hung on a "brand", that is, use the stirring wooden chips to hang the cooked pea jelly to see if it can be hung on the chips. If the cooked batter flows down like a thread, it means it is too thin and will not be sticky after cooling. If the cooked batter does not flow down at all, it means it is too thick and will not taste fresh and tender after cooling. The ideal situation is that the cooked pulp can stay on the slices and fall down rhythmically in pieces. This is the perfect degree of cooking. When the mixed jelly is taken out of the pot, sprinkle a little cold water in the container, then scoop the jelly into the container to cool it down before eating.

2. How to make Ningbo jelly

Add appropriate amount of ficus pumila seeds and eggplant, put them in a cloth bag and squeeze them, and the water squeezed out will turn into jelly (something like that). You can add mint juice or sugar when eating, depending on your personal preference.

How to make Cantonese style jelly

[Ingredients]: 1500 grams of rice and 500 grams of jelly grass. The jelly made from fresh jelly grass is called green jelly, and the jelly made from dry jelly grass is called black jelly.

【Processing method】

1Soak the rice for 4 hours and grind it into rice paste for later use.

2. First, soak the agar-agar grass in clean water. After washing, put it in a pot and add water to cook it until it is soft.

3. After it is cooked, save the juice in the pot for later use, and take out the jelly grass from the pot (when taking it out, put the gelatinous substance on the grass into the juice in the previous pot, and then rinse it for the second time)

4. After taking out the agar-agar grass, let it cool down, then put it into clean water and rub it to rub out its essence (the juice in the grass is in the water, and the gelatinous substance on the agar-agar grass is the essence), and then the agar-agar grass can be thrown away.

5. Mix the second rinse with the reserved juice in the previous pot and pour them together. Then use a slag separator bag to separate out all the slag in the juice. In the end, only the slag is left in the bag (the slag is useless and should be thrown away). Then you can put the juice into the pot and cook it.

6. Put the juice into the pot and cook it. Remember to stir it constantly to prevent it from sticking to the bottom.

7. It's time to add glutinous rice flour. Mix it with water. Don't make it sticky, but liquid... When the juice in the pot is almost cooked, pour it into the pot and stir constantly (stir back and forth).

8. If there are big bubbles on the surface of the juice, it means it is cooked. Remove the bubbles as they are dirt.

9. Finally, pour the juice into a container and wait for it to cool and solidify. You're done. After it has cooled completely, it will become a crystal clear, elastic dark green food. Cut it into thin small pieces. According to individual taste, it can be served with honey, sugar or soy sauce and chili water. It is smooth and refreshing with a unique flavor. It can quench thirst or satisfy hunger. Long-term consumption has the effects of clearing away heat and detoxifying, lowering blood pressure and fighting cancer.

3. How to make Chaoshan grass cake

Chaoshan grass cake is black jelly-like and is usually eaten hot. It is recommended to add brown sugar, but white sugar or honey is also acceptable.

1. Put 7500 grams of water in the pot, then put 500 grams of whole grass, 10 grams of edible pure alkali

2. After boiling over high heat, simmer over low heat until the grass cake becomes a paste. At this time, use a spoon to filter out the grass branches in the pot.

3. After filtering, put it on the stove and boil it, and then remove the floating foam and impurities on the surface. At this time, use snow powder to make wet powder water for thickening

4. After thickening, the grass cake in the pot is still watery, but you cannot touch it. Pour it into a ceramic bowl and wait for its temperature to drop to about 70℃, where it will naturally solidify.